Sunday, November 15, 2009

Nutella Ice-cream

Now for the belated man-post:

Below is my improvisation with slight help from the ATK:

1 1/2 c. whole milk
1 1/2 c. heavy cream
3/4 c. sugar
1 tsp. vanilla extract
4 large egg yolks
6 tbs. nutella

1. Prepare ice-bath: set medium bowl in a large bowl filled with ice and water.

2. Heat milk, cream, 1/2 c. sugar, vanilla in med. sauce pan over med. heat. Stir until sugar dissolves and hot (~175°, if you have a thermometer handy)

3. In a separate bowl, mix yolks, 1/4 c. sugar, and nutella. Slowly add 1 c. of milk mixture to temper egg mix. Then add egg/milk mix bake into sauce pan and heat until hot, not simmering (~180°).

4. Put in ice-bath for 10 mins. Obviously the medium sized bowl and not the one with the ice! Then chill in fridge for 3 hrs.

5. But the nutella custard into your ice-cream machine and churn (25-35mins.). It should look like soft serve at this point. Then put into containers and freeze for at least 3 hrs. but, if you can wait this long, overnight.

I realize not everyone has an ice-cream attachment to their stand-mixer, but here is one reason to think about it. It has a consistency ten times better than anything you buy at the supermarket or even at a parlor. The one drawback is that you have to eat it within a week or else it gets freezer-burn, ha! as if that is a problem.

1 comment:

  1. I wish I had an ice cream attachment... I also love that you are making ice cream for your pregnant wife in late fall like any good husband should. Reminds me that my sister had her husband buy her an ice cream cake for her birthday in a cold January Michigan when she was 6 months pregnant.